You Make My Heart Beet Recipe

If using fresh beet

Roast or boil beet until tender. For roasting: preheat oven to 400°F (200°C), wrap beet in foil and roast 45–60 minutes until knife-tender. Peel and cool, then chop into roughly 1/2-inch pieces. If boiling: simmer in water 30–40 minutes until tender, drain, cool, peel, and chop.

If dates are dry

Soak pitted dates in warm water for 10 minutes, then drain. This ensures they blend smoothly and sweeten the smoothie evenly.

If using fresh dragon fruit, hull and chop into 1-inch cubes. Hull strawberries and remove caps. Measure blueberries and chill ingredients if possible for a brighter, colder smoothie.

Add the dragon fruit, strawberries, blueberries, and chopped beet to the blender. Adding soft fruits first helps create an even blend.

Add the pitted dates, oat milk, and ice cubes (if using) to the blender.

Add the flaxseed oil, ground flaxseed (if using), lemon juice, and a pinch of sea salt. The oil should be added last to ensure even dispersion but before blending.

Secure blender lid and blend on medium-high for 45–90 seconds, or until completely smooth and velvety. Stop and scrape down the sides with a spatula once, then blend 10–15 seconds more if needed. If the smoothie is too thick, add 2–4 tablespoons (30–60 ml) more oat milk and blend briefly; if too thin, add 1/4 cup (60 ml) frozen fruit or an extra ice cube and re-blend.

Taste and adjust sweetness or acidity: if you want sweeter, add another half date or 1/4 tsp maple syrup and blend briefly; if you want brighter, add a few more drops of lemon juice and pulse.

Pour the smoothie into two tall glasses (about 12–14 oz each) or one large glass. Garnish as desired with a few whole blueberries, a strawberry slice on the rim, or a light dusting of ground flaxseed.

Serve immediately for best color and texture. If making ahead, store in an airtight container in the refrigerator for up to 24 hours; shake or stir before drinking, as separation may occur.